BLUEBERRY UPSIDE-DOWN CAKE
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
UPSIDE-DOWN BLUEBERRY-LEMON CAKE
This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.
BLUEBERRY UPSIDE DOWN CAKE RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 13
Steps:
- In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.
BLUEBERRY UPSIDE-DOWN CAKE
Another family favorite recipe that we so enjoy when blueberries are in season although frozen berries can be used also. We love this served with ice cream. Great summer recipe.
Provided by Dotty2
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
- Arrange blueberries in a single layer over brown sugar mixture;set aside.
- In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
- combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
- Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
- NOTE: frozen blueberries can be used,do not thaw before adding to batter.
Nutrition Facts : Calories 391.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 68.6, Sodium 198.9, Carbohydrate 64.6, Fiber 1.6, Sugar 38.9, Protein 4.5
BLUEBERRY UPSIDE-DOWN CAKE
Make and share this Blueberry Upside-Down Cake recipe from Food.com.
Provided by Celeste
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in an 8 inch square baking pan.
- Add brown sugar and mix well.
- Pour pie filling over brown sugar.
- Add egg and milk to cake mix according to package directions.
- Pour over pie filling.
- Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn upside down on plate.
- Serve warm with whipped cream.
Nutrition Facts : Calories 319.6, Fat 7.8, SaturatedFat 2.9, Cholesterol 33.7, Sodium 261, Carbohydrate 59.9, Fiber 1.8, Sugar 44.2, Protein 3
LEMON BLUEBERRY UPSIDE-DOWN CAKE
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
Provided by Hurricane
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
- Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
- Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
- Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
- Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g
BLUEBERRY UPSIDE-DOWN SKILLET CAKE
Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.
Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY UPSIDE-DOWN CAKE
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
- Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.
More about "blueberry upside down cake recipe 455"
BLUEBERRY UPSIDE-DOWN CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
5/5 (10)Category DessertServings 8Total Time 1 hr 20 mins
- Combine the butter, brown sugar, and honey in a small bowl and stir together to form a paste. Spread into the bottom of the cake pan.
HOMEMADE BLUEBERRY UPSIDE-DOWN CAKE > CALL ME PMC
From callmepmc.com
BLUEBERRY UPSIDE-DOWN CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
BLUEBERRY UPSIDE-DOWN CAKE RECIPE
From recipeland.com
Servings 1Calories 455 per servingTotal Time 1 hr
EASY HOMEMADE BLUEBERRY UPSIDE DOWN CAKE - SWEET SPICY KITCHEN
From sweetspicykitchen.com
BLUEBERRY UPSIDE-DOWN CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
LEMON BLUEBERRY CAKE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
EASY 4 INGREDIENT PINEAPPLE DUMP CAKE (+ VIDEO)
From lambertslately.com
BLUEBERRY-LEMON UPSIDE-DOWN CAKE - DELISH
From delish.com
BLUEBERRY UPSIDE DOWN CAKE - PINTEREST
From pinterest.com
BLUEBERRY UPSIDE DOWN CAKE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
BLUEBERRY UPSIDE DOWN CAKE - UPSTATE RAMBLINGS
From upstateramblings.com
BLUEBERRY UPSIDE DOWN CAKE | BLUEBERRY DESSERTS RECIPES, …
From pinterest.com
BLUEBERRY UPSIDE-DOWN CAKE - CHATELAINE
From chatelaine.com
PLUM-BLUEBERRY UPSIDE-DOWN CAKE – LEITE'S CULINARIA
From leitesculinaria.com
BLUEBERRY LEMON UPSIDE DOWN CAKE | THE RECIPE CRITIC
From therecipecritic.com
BLUEBERRY UPSIDE-DOWN CAKE | SAVEUR
From saveur.com
RHUBARB UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE
From gothammag.com
BLUEBERRY UPSIDE DOWN CAKE - BLUEBERRY.ORG
From blueberry.org
You'll also love